Creamy, fudgy, and unapologetically comforting — this Mississippi Mud Cake is the ultimate crowd-pleaser for chocoholics and family gatherings. With a rich chocolate base, gooey marshmallow topping, and a silky chocolate icing, it feels like a hug in dessert form. Fun fact: this cake gets its name because the thick, gooey layers resemble muddy riverbanks — messy, delicious, and impossible to resist. If you like brownies but want something taller, softer, and more indulgent, you’ll love this one. For a different twist you can peek at a denser version like these Mississippi Mud Cake brownies to compare textures and pick your favorite. Simple, quick to assemble, and perfect for sharing, this recipe is a must-try.
What is Mississippi Mud Cake?
Ever wondered why it’s called Mississippi Mud Cake? Is it named after the Mississippi River or a very messy baking day? Maybe both. The name paints a delicious picture: dark, gooey, and a little rustic — like edible mud that everyone wants to dive into. And isn’t there some truth to the old saying “the way to a man’s heart is through his stomach.”? Whether you bake it for company or a cozy night in, this cake guarantees smiles and sticky fingers. Try it and see why people keep returning for seconds.
Why You’ll Love This:
This cake is irresistible for three simple reasons:
- Comforting, decadent texture: a tender, chocolatey cake base topped with a soft marshmallow cloud and finished with a glossy chocolate icing.
- Economical and family-friendly: made from pantry basics and a small bag of marshmallows, it feeds a crowd without costing a fortune.
- Flavor-packed toppings: pecans add a toasty crunch while marshmallows and chocolate icing create layers of sweet, smooth contrast.
If you enjoyed our blog’s chocolate layer cakes, this one offers a more rustic, gooey experience that’s great for casual meals and potlucks. Make it this weekend — your family will thank you.
How to Make:
Quick Overview
This recipe is straightforward: mix, bake, top, and ice. The batter comes together quickly, bakes in about 25 minutes, and finishes with a soft marshmallow layer and smooth chocolate icing. The standout element is the marshmallow layer that melts into the top, creating that classic “mud” look and texture. Total time: about 10 minutes prep, 25 minutes baking, plus cooling and icing — plan roughly 45–60 minutes from start to finish.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder (unsweetened)
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup chopped pecans, toasted or raw, chopped
4 cups mini marshmallows
16 ounces confectioners’ sugar (powdered sugar), sifted if lumpy
1/2 cup whole milk
1/2 cup cocoa powder (unsweetened), for the icing
1/4 cup unsalted butter, softened (for the icing)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray and line with parchment if you like for easier serving.
- In a large bowl, cream together the 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy — about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by stand mixer. Scrape the bowl down as needed.
- Add the 4 large eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Stir in the 2 teaspoons vanilla extract.
- Gradually add the 1 1/2 cups all-purpose flour and 1/2 cup cocoa powder to the wet mixture, folding or mixing on low until fully incorporated. Avoid overmixing to keep the cake tender.
- Fold in the 1 cup chopped pecans evenly through the batter. Pour the batter into the prepared 9×13 inch baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Ovens vary, so start checking at 22 minutes.
- When you remove the cake from the oven, immediately and evenly sprinkle the 4 cups mini marshmallows on top of the hot cake. Allow them to sit and soften for 2 to 3 minutes before gently spreading them into an even layer using a spatula or the back of a spoon.
- In a medium bowl, combine the 16 ounces confectioners’ sugar, 1/2 cup cocoa powder, and 1/4 cup softened unsalted butter. Gradually add the 1/2 cup whole milk a tablespoon at a time, stirring until the icing reaches a smooth, pourable consistency. If too thick, add a little more milk; if too thin, add a touch more powdered sugar.
- After the marshmallow layer has softened and the cake has cooled slightly (about 10 minutes), pour the chocolate icing over the marshmallows and spread gently to cover. Let the icing set at room temperature for 20–30 minutes before slicing. For easier slicing, chill briefly to firm the icing.
What to Serve With:
- A scoop of vanilla ice cream or coffee ice cream to balance the chocolate richness.
- Fresh berries or a simple berry compote for a bright, tart contrast.
- whipped cream or a drizzle of caramel sauce for extra indulgence.
- Strong coffee, cold milk, or a rich espresso to complement the sweet layers.
- For a lighter pairing at a brunch, serve with a citrus salad to cut through the sweetness.
Top Tips for Perfecting:
- Ingredient substitutions: use light or dark brown sugar for a deeper caramel note in place of granulated sugar; swap pecans for walnuts or omit nuts if allergic.
- Timing adjustments: check the cake at 22 minutes — you want it moist, not dry. The marshmallow layer should be added right out of the oven.
- Flavor enhancements: fold a tablespoon of instant espresso powder into the batter to intensify the chocolate flavor. Add a pinch of sea salt to the icing for a salted-chocolate twist.
- Common mistakes to avoid: don’t overbake the base — that ruins the gooey contrast. Avoid adding marshmallows too late; they need the residual heat to soften.
- For a smoother icing, sift your confectioners’ sugar and warm the milk slightly before mixing.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. Bring to room temperature before serving or warm briefly.
- Freezing: Freeze individual slices wrapped tightly in plastic and then foil for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Best reheating method: Warm a slice in the microwave for 10–15 seconds to soften the marshmallow and icing, or heat in a 325°F (160°C) oven for 5–8 minutes until warmed through. Avoid overheating to prevent marshmallows from becoming rubbery.
FAQs
Is Mississippi Mud Cake the same as Mississippi Mud Pie?
They share flavors and textures, but mud pie is often served in a pie shell and may include an ice cream layer, while Mississippi Mud Cake is a layered sheet cake with marshmallows and icing.
Can I make this cake nut-free?
Yes. Simply omit the chopped pecans or replace them with seeds like pumpkin seeds for crunch, or leave them out entirely for a nut-free version.
Can I use frozen mini marshmallows?
Use fresh, room-temperature mini marshmallows for best results. If using from the freezer, allow them to come to room temperature before spreading.
How can I make this cake ahead of time for a party?
Bake the cake base and add marshmallows and icing the same day as serving for best texture. You can bake the base a day ahead, store covered in the refrigerator, then add marshmallows and icing before guests arrive.
Does the cake need to be refrigerated because of the icing?
The cake can sit at room temperature for a few hours for serving. Refrigerate leftovers. If your kitchen is warm, store the cake in the fridge to keep the icing stable.
Conclusion
This Mississippi Mud Cake is a wonderfully simple, crowd-pleasing dessert that delivers big on fudgy chocolate flavor, gooey marshmallows, and a silky finishing icing — perfect for potlucks, family dinners, or a weekend treat. It’s easy enough for bakers of any skill level and economical to make using pantry staples. If you want to explore a classic take on this beloved dessert, check out this handy recipe guide from Tastes Better From Scratch for more inspiration. Now grab your mixing bowl and enjoy sharing this sticky, chocolatey delight with friends and family.
Mississippi Mud Cake
Equipment
- Mixing Bowl
- Baking Dish
- Spatula
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 1.5 cups Granulated Sugar
- 1.5 cups All-Purpose Flour
- 0.5 cups Cocoa Powder (unsweetened)
- 4 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 cup Chopped Pecans, toasted or raw
- 4 cups Mini Marshmallows
- 16 ounces Confectioners’ Sugar (powdered sugar) sifted if lumpy
- 0.5 cups Whole Milk
- 0.5 cups Cocoa Powder (unsweetened), for icing
- 0.25 cups Unsalted Butter, softened (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray and line with parchment if you like for easier serving.
- In a large bowl, cream together the 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy — about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by stand mixer. Scrape the bowl down as needed.
- Add the 4 large eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Stir in the 2 teaspoons vanilla extract.
- Gradually add the 1 1/2 cups all-purpose flour and 1/2 cup cocoa powder to the wet mixture, folding or mixing on low until fully incorporated. Avoid overmixing to keep the cake tender.
- Fold in the 1 cup chopped pecans evenly through the batter. Pour the batter into the prepared 9×13 inch baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Ovens vary, so start checking at 22 minutes.
- When you remove the cake from the oven, immediately and evenly sprinkle the 4 cups mini marshmallows on top of the hot cake. Allow them to sit and soften for 2 to 3 minutes before gently spreading them into an even layer using a spatula or the back of a spoon.
- In a medium bowl, combine the 16 ounces confectioners’ sugar, 1/2 cup cocoa powder, and 1/4 cup softened unsalted butter. Gradually add the 1/2 cup whole milk a tablespoon at a time, stirring until the icing reaches a smooth, pourable consistency. If too thick, add a little more milk; if too thin, add a touch more powdered sugar.
- After the marshmallow layer has softened and the cake has cooled slightly (about 10 minutes), pour the chocolate icing over the marshmallows and spread gently to cover. Let the icing set at room temperature for 20–30 minutes before slicing. For easier slicing, chill briefly to firm the icing.